This recipe was developed from a little refrigerator maintenance and turned out perfectly. For a heartier dish you could serve this saute over rice or cous cous.
1 red pepper, diced
4 swiss chard stems and leaves, diced
2 cups kale, diced, stems removed
1 can chickpeas, drained and rinsed
6 baby portabello mushrooms, quartered
1/4 cup yellow onion, diced
1 tbsp persian chili powder
1 tbsp garlic olive oil
Heat oil in saute pan and add all ingredients. Saute 7-10 minutes until vegetables are al dente and kale is bright green. Serve immediately.